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Cut the top and bottom off the pineapple. Working around the outside of the pineapple, cut the rind off in 1 inch strips, making sure you cut deep enough to remove the eyes. Once the first strip of rind is removed, you can see the eyes in the pineapple; use them as a guide for how deep to cut the rest of the way. Drive the spit through the center of the pineapple, and secure the pineapple to the spit with the spit forks.
Set the grill up for indirect high heat with a drip pan in the middle of the grill. (On my 6 burner Weber Summit, I turn on burners 1 and 6, and the infrared rotisserie burner.)
Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the pineapple. Close the lid and cook until the pineapple is softened and browned around the edges, about 1 hour. (On my Weber Summit, I check the pineapple after a half an hour, and turn off the infrared rotisserie burner if the pineapple is browning at the edges.)
Remove the pineapple from the rotisserie spit. Be careful - the spit and forks are blazing hot. Let the pineapple rest until it is cool enough to handle, then slice and serve.